Macadamia Ricotta

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  • 1 Cup raw macadamia nuts, soaked in warm water 1 hour, water reserved. 
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon white miso

  1. Combine all the ingredients and 4 teaspoons of the reserved soaking water in a food processor. Process until mostly smooth and creamy. Taste and add more salt if necessary. Chill in an airtight container for up to 10 days. 


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